Description
This creamy chicken noodle soup is a comforting and rich dish perfect for chilly days or when you need something soothing. It features tender shredded chicken, egg noodles, and a medley of vegetables in a luscious creamy broth that isn’t too heavy, coming together in about 40 minutes for a hearty home-cooked meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1½ cups egg noodles
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper to taste
Optional Add-Ins
- ½ cup grated parmesan cheese
- A splash of lemon juice for brightness
- Frozen peas (add in the last 5 minutes of cooking)
- Spinach (stir in just before serving)
- Fresh parsley for garnish
Instructions
- Sauté the Vegetables: In a large pot over medium heat, melt butter with olive oil. Add diced onion, sliced carrots, and sliced celery. Cook for 5 to 7 minutes until the vegetables are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make It Creamy: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat them evenly. Cook for 1 to 2 minutes to eliminate the raw flour taste, stirring continuously.
- Add Broth: Gradually whisk in the chicken broth while stirring to prevent lumps. Bring the mixture to a gentle boil, ensuring a smooth broth forms.
- Add Chicken & Noodles: Stir in the shredded cooked chicken, dried thyme, dried parsley, and egg noodles. Reduce the heat and simmer the soup for 8 to 10 minutes, or until the noodles are tender and cooked through.
- Finish with Cream: Lower the heat and stir in the heavy cream (or half-and-half if using). Let the soup simmer gently for 2 to 3 minutes to combine flavors. Season with salt and freshly ground black pepper to taste.
- Optional Add-Ins: If desired, add ½ cup grated parmesan cheese, a splash of lemon juice for brightness, frozen peas during the last 5 minutes of cooking, or stir in fresh spinach just before serving.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh parsley if preferred. Serve immediately for the best texture and flavor.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- If making the soup ahead of time, cook the noodles separately to prevent them from absorbing too much broth and becoming soggy.
- Soup keeps well for 3 to 4 days when stored in the refrigerator in an airtight container.
- Add frozen peas in the last 5 minutes of cooking to avoid overcooking.
- Fresh spinach should be stirred in just before serving to maintain its color and texture.
